Peach cobbler with canned peaches is the ultimate comfort dessert. The easy canned peach cobbler recipe is hearty, sweet, and oh-so-scrumptious. After taking one bite of this dreamy dish, we are sure you will feel just as peachy.
Reasons You’ll Love This Recipe
Just Peachy – The sweet, flavorful canned peach-infused filling is the star of this dessert.
Take A Pass On Peeling – You do not have to peel any peaches, saving you time and headaches compared to peeling fresh peaches.
Easy to make crumbled topping – The lovely crumbly topping for this dessert pairs exceptionally well with the gooey peach filling.
Perfect for serving at dinner parties – This lovely peach cobbler recipe can serve around ten people, making it a stellar dessert for at-home dinner parties, birthdays, and other special events.
This easy homemade canned peach cobbler recipe consists of two parts: filling and topping. It all comes together thanks to the ooey-gooey filling, which contains canned peaches, cinnamon, and orange zest, among other yummy ingredients.
Serve a warm slice of canned peach cobbler with a scoop of vanilla ice cream for a divine dessert. The flavors pair delightfully well together, especially as the ice cream starts to to infuse into the cobbler as it melts.
Ingredients and Substitutions
- Canned Peaches – Be sure to drain your canned peaches well to avoid excess moisture. I go as far as to pat them dry with a paper towel. I typically use unsweetened peaches.
- Lemon Juice – You mays substitute lemon juice with an equal amount of vinegar for a similar taste.
- Milk – Feel free to substitute buttermilk in the topping recipe for a richer, creamier peach cobbler.
- Orange Zest – If you do not have any oranges on hand, you may use lemons instead or omit the citrusy zest altogether.
- Vanilla Extract – You may incorporate almond extract in place depending on your flavor preference. The dish will maintain its sweetness with a bit of a nutty kick.
- Butter – You’ll use some butter to prepare the pan and some in the topping. Make sure the butter for the topping is good and cold. I actually pop mine in the freezer before I being making this recipe, so it’s well chilled when I’m ready to use it. Don’t take it out and let it sit on your counter while you do other things.
How To Make Peach Cobbler
With Canned Peaches
Make The Filling
- Begin by preheating the oven and greasing a 9×13 baking pan with butter. Then whisk together the granulated sugar, brown sugar, flour, cinnamon, and salt together in a large bowl. Stir in the lemon juice, orange zest, and almond/vanilla extract.
- Gently stir in the drained peaches.
- Pour this mixture into the prepared baking dish. Bake the peaches for 15 minutes.
Make The Topping
While peaches are baking, it’s time to make the topping. The topping works best when it’s added to peaches that are already hot.
- Pour the remaining 1 Tablespoon of lemon juice into the ½ cup of milk. Set this aside and allow this to sit for at least 5 minutes, while you are getting the other topping ingredients mixed.
- Place the flour, sugar, and baking powder into your food processor and mix this together. Then pulse in the cold butter until the mixture is crumbly. Take care not to overmix.
- Next, whisk the vanilla into the milk mixture, which will have thickened slightly.
- Add this mixture into the food processor. Pulse just until the crumbs are moistened.
- Spoon or sprinkle the crumbly topping onto the peaches as soon as they come out of the oven. If the peaches cool, the topping will not bake properly. The topping may not completely cover the peaches, that’s okay!
- Bake for 40 minutes. If it starts to get too dark, you could cover it with tin foil.
Recipe Tips and Advice
Hot Stuff – Remember, for this recipe to be at it’s best, the peaches need to be piping hot, right out of the oven, when you add the topping to them. Then they all go back into the oven together.
Storage: You can store leftover canned peach cobbler in the refrigerator for three days. It may also keep for up to six months in the freezer. To avoid your peach cobbler getting mushy, I suggest wrapping it in plastic wrap, tin foil, or freezer-safe containers.
Reheating: The best way to reheat frozen slices of peach cobbler is to bake them in the oven at 350 degrees Fahrenheit. It should take approximately fifteen minutes to cook all the way through. You may also toss it in the microwave if you are crunched on time. However, the topping will not have the same crunchy texture. You could also try reheating single servings in the air fryer.
No Food Processor?
No food processor – no problem!
You may easily create a similar crumbled effect by hand. Start by whisking together flour, baking powder, and sugar. Slowly mix in the cubed butter with the help of a pastry knife (or two butter knives if that is all you have at home). To reach the desired topping consistency once it starts to appear crumbly, pour in your liquid ingredients while mixing. Take care to not overmix.
Peach cobbler tends to get mushy pretty quickly. However, you can make a canned peach cobbler in advance if you are pinched on time by keeping the two components (topping & filling) separate until ready to serve. Baking on the day you plan to eat it provides optimal results
First, don’t sweat it! Your canned peach cobbler is not ruined if the topping gets a little over golden brown. To avoid further darkening, lightly cover the top of the baking pan with tin foil and continue to bake until complete.
More Recipes To Try
If you love fruit filled recipes, here are some other recipes I think you’ll enjoy!
More Recipes You’ll Love!
Peach Cobbler With Canned Peaches
Ingredients
- 1/4 cup butter (softened or melted)
- 84 ounces canned sliced peaches*, drained well (this is 3 – 28 oz cans)
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla or almond extract
Topping
- 1 tablespoon lemon juice
- 1/2 cup milk
- 2 cups all purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 3/4 cups salted butter (must be COLD and cut into cubes)
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375 degrees.
- Use ¼ cup of butter to grease a 9X13 inch baking dish, leaving the excess in the baking dish.
- Whisk the granulated sugar, brown sugar, flour, cinnamon, and salt together in a large bowl. Stir in the lemon juice, orange zest, and almond/vanilla extract. Gently stir in the drained peaches. Pour this mixture into the prepared baking dish. Bake the peaches for 15 minutes
- Plan to make the topping while the peaches are baking. The topping needs to be put on the peaches when they are hot.
- Pour the remaining 1 tablespoon of lemon juice into the ½ cup of milk. Set this aside and allow this to sit for at least 5 minutes.
- Place the flour, sugar, and baking powder into your food processor and pulse together. Then pulse in the cold butter until the mixture is crumbly. Do not over mix.
- Next, whisk the vanilla into the milk mixture, which will have thickened slightly. Add this mixture into the food processor. Pulse just until the crumbs are just moistened.
- Spoon or sprinkle the crumb topping onto the peaches as soon as they come out of the oven. If you allow the peaches to cool even a little bit, the topping will not bake properly. It is perfectly fine if the topping does not fully cover the peaches.
- Bake for 40 minutes. If the top starts to darken too much, simply cover it with tin foil.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Disclosure: This post was sponsored by Krusteaz. All opinions however are mine and mine alone.
Meet Christi, Love From The Oven
I’m Christi I love sharing easy & delicious recipes that your family & friends will love. I’m a mom, baker, cookbook author and lover of sprinkles.
Delicious!! This is my first time making Peach Cobbler and it is so good! However, it was a bit on the dry side. Next time, I will leave some juice in it and see if that makes a difference. Nonetheless, great recipe! Thanks Christi!!
I had a lot of canned peaches and was delighted to find your recipe! I made it just today and it turned out just fine! Next time I would agree with some of the others here to leave a little of the juice and will probably cut down a bit of sugar. That’s just my 2 cents. I liked this a lot though and I thank you for sharing!
I made this recipe and it was great with a few adjustments. In the comments someone recommended to not drain the peaches and this is correct to an extent. I made it 3 times. First as instructed according to the recipe but this was to dry. Second I took the advice of the anonymous person who left the DO NOT DRAIN comment., but it was too much juice. So finally, I used 6 – 15 oz. cans of peaches, I drained 3 and kept the juice of 3 and it was absolutely perfecto!!! I was also able to make the crumble without a food processor as stated by the author. I used my hands and squeezed and smashed the butter cubes into the dry ingredients, this worked just fine. I continued using my hands to mix in the milk (I used buttermilk), lemon (2 Table spoons opposed to one), and vanilla mixture… it was perfect consistency. The end result of the third try was absolutely scrumptious. Do not be concerned with exact measurements of lemon, sugar or vanilla in either filling or crumble topping, I went a little over on all and it was super flavorful. I think the buttermilk is better than the milk as well. I cannot wait to make this for my Muslim sisters and their children. Guaranteed to be a hit. Served it to my family piping hot with a scoop of vanilla bean ice cream! WONDERFUL!
Sounds good. Can frozen peaches be used in place of canned?
I’ve only made this with canned so I can’t say for certain how the frozen ones would work. Let us know if you try it!
Really good. Added half can of leftover apricots and chopped walnuts to peaches and sugar, simmered. Then baked. YUM!
A lot of similar recipes have you put the melted butter in the pan by itself and poor the batter over it, would that work for this as well? I’m not sure the purpose but my brain likes it lol
To make this recipe better, don’t drain the peaches. Put them in a saucepan with the butter & sprinkle some sugar while simmering then transfer into baking dish!
I would look at a dump cake recipe. Sounds good to me because I love cinnamon.
Can you substitute Krusteaz cinnamon cake mix for the pancake mix?
I haven’t tried that so I can’t say for sure.
what temperature do you cook the canned peach cobbler your just say preheat to 375*. got to put a temperature in a receipe?
You preheat your oven to 375 and then bake it at that temp. I’m not sure why it would be a different temperature?